Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
800ml hot chicken stock
100g pine nuts, toasted
250g dried apricots, chopped
110g pack Waitrose
28g pack fresh coriander, roughly chopped
1. Place the couscous in a large bowl and pour over the hot stock and add the saffron. Cover with clingfilm and leave for 5 minutes. Fluff up with a fork.
2. Stir in the remaining ingredients and season well.
Serve this with Morrocan Chicken Tagine With Lemon & Olives, and Harissa Flatbread
Typical values per serving:
This recipe was first published in Tue Dec 15 09:34:35 GMT 2015.
Average user rating